Carmelita Bars

The best bar cookie I have ever had!

2 c. flour
2 c. oats
1 1/2 c. brown sugar
1/2 t. salt
1 t. soda
1 c. butter, melted
1 jar Mrs. Richardson's Butterscotch Caramel topping (no substitutes!)
1 pkg. milk chocolate chips

Combine flour, oats, brown sugar, salt, soda and buter.  Grease 9 x 13 pan.  Put 2/3 of the oat mixture in the pan. Bake at 350° for 17 minutes.  Remove from oven, sprinkle chocolate chips over top, then caramel topping, then sprinkle on remaining oat mixture. Continue baking for 17 more minutes.

Zucchini Carrot Cake

2 eggs
1/2 c. honey
1 1/2 c. whole wheat flour
1/2 c. oil
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. vanilla
1/2 t. salt
1 c. grated carrot
1 1/2 c. grated zucchini
1/2 c. crushed pineapple, drained
1/2 c. chopped nuts

Beat eggs with honey till frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini, pineapple and nuts. Pour into lightly greased 9" square pan. Bake at 350° about 35 minutes.

Zucchini Casserole

6 c. yellow and/or zucchini squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1-8 oz. package herb-seasoned stuffing
2 c. cooked chicken

Cook squash and onion in boiling water 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and chicken. Combine stuffing mix as directed on package with required amount of margarine. Spread half of stuffing mix in 12 x 8 pan. Spread on vegetable mixture. Top with remaining stuffing mix. Bake at 350° for 20-30 minutes, until heated through. Serves 6-8.

Pumpkin Cookies

3/4 c. canned pumpkin puree
3/4 c. packed brown sugar
1/2 c. non-fat plain yogurt
2 T. vegetable oil
1 t. vanilla
1 c. raisins
2 c. sifted cake flour
1 t. cinnamon
1/2 t. ground ginger
1/2 t. baking soda
1/2 t. salt
1/4 t. ground allspice
1/4 t. ground nutmeg

Position rack in the center of the oven and preheat oven to 350°. Line baking sheets with parchment paper or coat with non-stick cooking spray. In a large bowl, whisk together pumpkin, sugar, yogurt, oil and vanilla until smooth. Stir in raisins. In a medium-sized bowl, stir together flour, soda, salt, and spices. Using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.

Drop the batter, about 1 1/2 inches apart by tablespoonfuls onto a prepared baking sheet. Bake for 15 minutes or until lightly browned. let cookies cool on wire rack. makes 3 1/2 dozen cookies.

Oatmeal Cookies

1 c. packed brown sugar
3/4 c. unsweetened applesauce
1 egg white, lightly beaten
2 T. vegetable oil
1 T. vanilla
1 c. raisins
2 c. rolled oats
1 c. sifted cake flour
1/2 c. whole wheat flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt

Position rack in the center of the oven and preheat oven to 350°. Line baking sheets with parchment paper or coat with non-stick cooking spray. In a large bowl, whisk together sugar, applesauce, egg white, oil and vanilla until smooth. Stir in raisins. In a medium-sized bowl, stir together oats, cake flour, whole wheat flour, baking soda, cinnamon and salt. Using a wooden spoon, stir the dry ingredients into the wet, mixing just until blended.

Drop the dough, about 1 1/2 inches apart, by tablespoonfuls onto a prepared baking sheet. Bake for about 15 minutes, or until lightly browned. Let cookies cool on wire rack. Makes 3 dozen cookies.

Cranberry Bread

2 c. fresh cranberries

2 c. flour

1/2 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

1/8 t. cloves

1/8 t. allspice

1 t. baking powder

1 t. baking soda

1 c. brown sugar, packed

4 T. butter, melted

1 egg, beaten

Juice of 2 oranges (3/4 c.)

Zest of 1 orange

1/2 c. chopped pecans

Butter and flour a 9 x 5 x 4 loaf pan. Pick over the cranberries, removing any stems. In a mixing bowl, sift flour, salt, spices, baking powder and soda. Stir in the brown sugar. Add butter, egg, orange juice, orange zest; stir to mix. Fold in chopped pecans and cranberries. Spoon into prepared loaf pan and bake for 1 hour at 350°. Unmold loaf onto a rack and cool 15 minutes. May be served immediately or cooled completely and wrapped in plastic wrap, then stored overnight before serving. 

No Name Cookies

1 pkg. yeast
1/4 c. warm water
1 pkg. butterscotch pudding (Not Instant)
1-1/2 c. canned milk
1/2 c. butter
2 eggs
4-1/2 to 5 c. flour

Put yeast in water, let stand. Mix pudding with milk; when it thickens take off heat and add butter. Cool till lukewarm; blend in eggs and yeast. Add flour till spongy. Cover and let rise 2 hours. Divide into 3 and roll out into 15" rounds. Cut 12 wedges (I use a pizza cutter). Place 1 t. filling on wide end and roll up, making sure point is down on cookie sheet.  Let rise 1 hour. Bake 10 MIN., NO LONGER!

FILLING:
1/2 c. butter
2/3 c. brown sugar
1 c. chopped walnuts
2 T. flour
Cook till sugar is dissolved

FROSTING:
1/4 c. brown sugar
2 T. canned milk
2 T. butter

Combine in pan and bring to boil. Take off heat and blend in 1 c. powdered sugar.

Caramel Ribbon Brownies

24 light caramels or l bottle caramel topping
3/4 c. canned milk
1 package chocolate cake mix (2 layer)
6 T. butter or margarine, melted
1 c. chopped nuts
1/2 c. semi-sweet chocolate morsels

In saucepan combine caramels and 2 T. milk. Cook over low heat until caramels are melted, stirring frequently. In a bowl combine remaining milk with cake mix, nuts and butter. Mix well.  Spread 1/2 the cake mixture in greased 13 x 9 pan. Bake 10 minutes at 350°. Sprinkle chocolate morsels over hot cake. Drizzle caramel mixture on top. Drop remaining cake mixture by teaspoonful over all.  Bake at 350° for an additional 20 minutes. Cut into bars while warm. Cool in pan. Makes 36 bars.

Brownies (You won't find better!)

1 c. margarine
1-1/2 c. sugar
4 eggs
1-1/2 c. flour
1 t. vanilla
1 c. nuts
2 heaping T. cocoa

Cream margarine and sugar until smooth. Add eggs and vanilla and beat well. Add dry ingredients and nuts. Mix well. Bake in 9 x 13 pan, greased and floured, in 350° over for 20 minutes (or so).

Old-Fashioned Raisin Bars (Aunt Ruth Fowles' Recipe)

1/2 c. seedless raisins
1 c. water
1/2 c. shortening
1 c. sugar
1/2 c. nuts
1 t. soda
1 egg, slightly beaten
1-3/4 c. flour
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
pinch cloves
chocolate chips

Combine raisins and water. Bring to boil and remove from heat. Stir in shortening; cool; stir in sugar and egg. Add sifted dry ingredients; beat. Pour on greased cookie sheet and bake at 370° for 20 minutes. Frost with vanilla frosting, cut into bars.

Cherry Delights

Mix 1 c. margarine and 1/2 c. sugar. Stir in 1/2 c. Karo light syrup. 2 egg yolks and 2-1/2 c. flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then 2 c. finely-chopped nuts. Place on a greased baking sheet. Press candied cherries into centers. Bake at 325° for 20 minutes. Makes  4 dozen cookies.

No-Bake Rocky Road Cookies

3 c. uncooked oats
1/2 c. chopped nuts
1/2 c. cocoa
1 c. small marshmallows
1/2 c. butter
1/2 c. canned milk
2 c. sugar
1/4 t. vanilla

Combine cocoa, butter, milk, and sugar. Bring to boil; boil 1 minute. Add vanilla and marshmallows and nuts. Pour over oats and stir. Drop by teaspoonful onto waxed paper. Have oats in a big bowl for mixing.

Easy Filled Cookies

1 c. shortening
2 c. brown sugar
3 eggs
1/2 c. water
1 t. vanilla
3-1/2 c. sifted flour
1/2 t. salt
1 t. soda
1/8 t. cinnamon

Heat oven to 375°. Mix shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop by teaspoonful on ungreased baking sheet. Place 1/2 t. date or raisin filling on dough; cover with teaspoon of dough. (Don't try to cover completely; just drop on top.) Bake until lightly browned, 10-15 minutes.

FILLING:
2 c. dates finely cut up (or 2 c. raisins, ground)
3/4 c. sugar
3/4 c. water
1/2 c. nuts
Cook all but nuts slowly, stirring, until thickened. Add nuts; cool

Delectable Dates Drops

1 c. finely chopped pitted dates
1 c. water
1 egg
1/2 c. brown sugar
1/2 c. butter or margarine
1/4 c. milk
1-1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4. t. baking soda
1/2 c. chopped nuts

Combine dates and water; bring to boiling. Simmer 5 minutes; cool. Set aside 2 T. date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10-12 minutes. Cool. Frost with DATE FROSTING:

Beat together 3 T. softened butter
1-1/2 c. sifted powdered sugar
1/2 t. vanilla
reserved dates
Add enough milk to make spreadable

Chocolate Graham Fingers

MELT 1/2 c. butter in saucepan.
ADD:  1/2 c. brown sugar
            2 T. cocoa (or less)
            1 egg, slightly beaten
Stir well. Boil and simmer 1 minute.
ADD:  1 t. vanilla
            3/4 c. broken walnuts
            1/2 lb. roughly broken graham crackers
Press into 8 x 8 greased pan. Chill. Ice with colored frosting. These taste great!

Peanut Butter Fingers (I'm becoming world-famous for this one!)

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1/2 t. vanilla
1 c. peanut butter
1 t. soda
1 t. salt
1-1/2 c. flour
1-1/2 c. oats

Mix together and spread on a large cookie sheet. Bake at 375° for 10-15 minutes. (Won't be solid yet.) Cool, spread with peanut butter. Frost with chocolate frosting. Cut in squares.

Peanut Blossom Cookies

1/2 c. butter
1/3 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1-3/4 c. flour
1 t. soda
1/2 t. salt
36 candy kisses

Cream butter, peanut butter and sugars until light and fluffy. Mix in egg and vanilla. Sift dry ingredients and add to above. Shape in 1-inch balls and roll in granulated sugar. Bake at 375° for 8 minutes. Put candy kiss on each cookie and bake 1-2 minutes (until candy is soft and sticks to cookie).

Scotch Crunch Cookies

3/4 c. shortening
1 c. brown sugar
1/2 c. white sugar
1 egg
1/4 c. water
1 c. sifted flour
1 t. salt
1/2 t. soda
3 c. uncooked oats
2 rounded T. peanut butter

Beat shortening, sugar, egg, water and vanilla. Add sifted dry ingredients. Add peanut butter and oats. Bake at 325° - 350° for 10-12 minutes.

Scotcharoos

1 c. sugar
1 c. white Karo syrup
1 c. peanut butter
6 c. Rice Krispies
1-8 oz. package chocolate chips
1-8 oz. package butterscotch chips

Combine sugar and syrup in double boiler.  Stir until it boils and sugar is dissolved. Remove from heat; add peanut butter. Add Rice Krispies. Press in buttered 9 x 13 pan.
Melt chips together in double boiler; spread over Rice Krispies. Let cool for at least 1 hour before cutting into squares.

Gingerbread Sugar Cookies

4 t. baking powder
2 t. soda
2 eggs
5 c. flour
2 c. sugar
1 c. milk
2 cubes margarine
2 t. vanilla
1 t. salt

Mix and then refrigerate for 3-4 hours. Bake at 350° for 10-12 minutes or until they turn brown on the edges. Makes 5 dozen cookies.

FROSTING:
1 c. powdered sugar
2 T. milk
1 T. shortening
1 t. vanilla
dash of salt
food coloring

Mix really well and spread on cookies.

Sugar Cookies

1 c. shortening
1 c. sugar
2 eggs, beaten
2 t. vanilla
1 c. sour cream
5 c. flour
2 t. baking powder
1-1/4 t. salt
1 t. soda

Cream shortening and sugar; add eggs and vanilla to sour cream. Sift together the flour, baking powder, salt and soda. Add alternately with liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4" thick. Cut with large cutter. Sprinkle with sugar unless you frost. Bake at 375° for 10-12 minutes.

American Butter Cookies (Christmas Tradition)

2-1/2 c. sifted flour
1-1/2 t. baking powder
1 c. butter
1 c. sugar
2 eggs, unbeaten
1 t. vanilla

Sift together flour and baking powder. Cream butter; add sugar and mix well. Add eggs and vanilla and blend. Add sifted dry ingredients gradually, mixing well.  Chill thoroughly (at least 4 hours). Roll out very thin on well-floured board and cut into shapes. Brush cookies before baking with beaten egg white and sprinkle with sugar or decorettes. Bake at 375° for 6-8 minutes until brown around edges.

Raspberry Dessert

CRUST:
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.

FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.

TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.

Cherry Cheese Cake

CRUST:  1/2  sq. margarine
                18 graham crackers
Make a graham cracker crust in a 9 x 13 pan.
In small bowl whip 2 envelopes Dream Whip.
In large bowl beat 2 c. powdered sugar into 2 large packages softened cream cheese. Combine two mixtures and spread over crust. Spread 1 can pie filling over top.  Refrigerate.

Allen's Favorite Homemade Ice Cream

(Called the Six Three's)

Juice of 2 lemons
             3 oranges

Freeze till slushy.

Beat together:  3 eggs
                        3 c. sugar
for 20 minutes. (A secret to smooth homemade ice cream)

Put in freezer:  3 c. milk
                        3 c. cream**
                        3 mashed bananas
                        slushy lemon-orange juice
                        sugar-egg mixture

And churn away.  When ready, call Allen. : )  He eats ice cream all the time, even though he doesn't like it!  At least that is what he tells the grandkids.

**Whipping the cream slightly before adding to rest of ingredients hastens mixing time.

Chocolate Eclair Pie

1 small box graham crackers
2 pkgs. (3 oz.) French vanilla INSTANT pudding
3-1/2 c. milk
1-9 oz. container whipped topping

FROSTING:
2 pkgs. Redi-mix liquid chocolate (must be Nestle's Cocoa Bake)
1 T. white corn syrup
1-1/2 c. powdered sugar
1 t. vanilla
3 T. milk
3 T. butter, melted

Butter bottom and sides of an oblong pan and line with whole crackers. Mix pudding with milk, then blend in Cool Whip. Layer pudding and crackers, ending with crackers. Make frosting:  Mix all ingredients together; spread carefully on top of graham crackers before chilling.  This should be prepared the day before you plan to serve it.    Yields:  16 servings

Crunchy Parfait

1/2 c. grape nuts
1/4 c. brown sugar (packed)
2 T. margarine, melted
1 pkg. vanilla pudding
2-1/4 c. milk +
1/4 c. drained fruit

Combine cereal, sugar and margarine. Set aside. Prepare pudding as directed, increasing milk to 2-1/4 cups. Cool and stir in fruit. Alternately spoon pudding and cereal mixture into serving dishes or parfait glasses, starting and ending with whipped topping mix or whipped cream. Makes 4 servings.

Ralph Rodgers' Mother's Carrot Pudding

MIX:  1 c. sugar
           1/4 c. melted shortening (butter)
           1 c. uncooked shredded carrots
           1 c. uncooked shredded potatoes
COMBINE:  1 c. flour
                      1 t. cinnamon
                      1 t. nutmeg
                      3/4 t. salt
                      1 t. baking soda

Mix flour mixture with 2 cups raisins. Combine with sugar mixture and add nuts (as many as desired). Fill greased bottles or cans 2/3 or 3/4 full and steam 2-1/2 hours. If bottles seal, may be stored like other bottled fruit. If in cans or unsealed bottles, may be frozen.

Apple Pudding

1 c. sugar

1/4 c. shortening

1 egg

2 large apples (shredded-2 cups)

1 c. sifted flour

1 t. soda

1 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/2 c. nuts

Cream sugar and shortening. Add egg; beat well. Shred apples. Add to creamed mixture. Stir in dry ingredients; add nuts. Bake in 8" or 9" pan at 350° for 45 minutes. 

SAUCE:  Heat together 1/2 c. butter or margarine, 1 c. sugar and 1/2 c. light cream or canned milk over low heat (don't boil) until blended and sugar is melted. Add 1/2 t. vanilla and dash of nutmeg. 

Potato Pancakes

4 large potatoes
1 small onion
1/3 c. flour
1/4 t. pepper
Cold water in bowl
2 eggs
2 t. salt
oil

Peel potatoes, rinse. Shred potatoes and onion; keep in cold water until ready to use.  Drain and put into towel and squeeze water out. Beat eggs; add potatoes and onion. Add flour, salt, pepper; toss until well mixed. Drop by 1/4 c. into hot oil. Flatten with turner. Cook until golden grown; turn and cook other side. Drain on paper towels and keep warm in oven.

Crab Dip

1 lb. crab flakes
1 large cream cheese
1/2 c. mayo (lite)
1/4 c. chopped green onions
1/4 c. chopped celery
2 T. lemon juice

Mix together and let stand for at least 2 hours. (Break up the crab flakes as you put into the mixture)

Bean/Cheese Dip

1 can cheddar cheese soup
1 can bean and bacon soup
1-8 oz. jar cheese whiz

Combine all above and heat.  Serve with chips.

Party Cheese Ball

1 Kraft processed cheese spread (sharp or onion, etc.)
1 8 oz. cream cheese, softened
1 c. grated sharp cheese

Mix well. Roll in chopped almonds. Cover with plastic wrap and refrigerate.

French Dressing

MIX WELL IN BLENDER:  1/2 c. vinegar
                                                1 c. oil
                                                1 c. sugar
                                                1 c. catsup
Add a dash of tabasco sauce, celery seed and garlic salt.
             

Shrimp Salad

1 1/2 c. shellroni
1 large tomato, chopped
1/2 cucumber, peeled and chopped
1 c. fresh broccoli tips, chopped
1- 1 1/2 cans small or medium, deveined shrimp, washed and drained

Prepare the night before: Cook shellroni 10 minutes in lightly salted water, rinse and chill in cold water. Drain well.  Mix the shellroni, tomato, cucumber, broccoli, and shrimp in a bowl. Mix the dressing below and pour on salad. Toss gently so as not to break the shrimp. Salt and pepper to taste.

DRESSING for Shrimp Salad:

1 c. Best Foods mayonnaise
1 t. grated onion
1 T. evaporated milk or cream (You can substitute with milk, dash of vinegar)
1/4 t. celery salt
1/2 t. dill week

Enchilada Casserole (Ann Lundquist)

1 1/2 lbs. hamburger or chicken
1 c. chopped olives
1 can cream of chicken soup
1 can enchilada sauce
1 lb. grated cheese
1 c. green chilies
1 dozen corn tortillas

Brown hamburger with onion, then salt and pepper. Pour in soup and sauce. Simmer for 15 minutes. In a large casserole dish, alternate layers of tortillas, cheese, olives, chilies and sauce (about 2 layers). Top with cheese and bake at 350° for 30 minutes. Let set for a few minutes before serving.

Seasoned Rice

1 c. rice
3/4 c. water
1 can Campbell's Onion Soup
1 sq. (1/2 c.) margarine (cut in chunks)
4 oz. can mushrooms

Mix together; put in 1 1/2 qt. casserole dish. Bake at 375° for 45-60 minutes. Stir twice. Serves 8.

Enchilada Casserole (Cherie Vance)

2 lbs. ground beef
1 c. chopped onions or 3 T. instant
1/4 t. Tabasco sauce
2 cans (8 oz.) tomato sauce (or 1 can tomato sauce and 1 can chili sauce)
2-3 c. grated cheese
3/4 c. flour
2 1/4 c. water
1-2 T. chili powder
1 t. salt
8 corn tortillas

Cook meat, onions, spices until meat loses its color. Add flour and mix well. Stir in water and cook to the consistency of gravy. Add tomato sauce and simmer 5-10 minutes.
In casserole layer half of meat mixture, half of tortillas, half of cheese. Repeat, topping with cheese. Bake at 350° for 25 minutes. Serve with shredded lettuce sprinkled over all.  Serves 6-8.

Chicken Enchiladas

1 chicken boiled and cut up (or use leftover turkey torn in small pieces)
1 lb. (or so) Monterey Jack cheese, grated (Cheddar can be used also)
1 onion, chopped
1 can diced green chilis

Mix above together, place in about 12 enchiladas. Place in baking pan.

SAUCE:  2 cans cream of chicken soup
                1 pint half and half
                1 c. broth

Pour sauce over enchiladas. Grate some cheese on top. Bake at 350° for 30 minutes.

Maurine's Delicious Potatoes

Boil as many potatoes as you will want to use. Prepare as you would for mashed potatoes. Add softened Philadelphia Cream Cheese and sour cream to taste. (Put the cream cheese in while potatoes are very hot so it will melt.) Bake in casserole dish, topped with butter and paprika, in 350° oven for 30 to 45 minutes.

Baked Chicken

12 half chicken breasts (skinned and boned)
2 c. sour cream
1 T. Worcestershire Sauce
2 t. Tabasco
1/8 t. garlic powder (or 1 clove)
2 t. salt
1 1/4 t. paprika
bread crumbs

Mix sour cream and seasonings and pour over chicken. Turn each piece so it becomes well-coated. Cover well and refrigerate overnight. In the morning drop chicken one piece at a time in a shallow dish of bread crumbs, shaking more on top. When all are dipped, cover pan well and return to refrigerator to chill for at least 1 1/2 hours. Then uncover and bake in 325° oven for 1 hr. 15 min. (more or less)

Chicken Cordon Bleu

4 boneless chicken breasts (skinned)
1 pkg. Swiss cheese
1 pkg. sandwich ham
2 c. cornflakes crumbs
1 can cream of chicken soup
1 egg, beaten
Toothpicks

Beat chicken breasts with mallet or hammer to death. Lay one piece of ham over top and also same with cheese (amount depends on how much you want in the middle); fold together and close edges with toothpicks. Dip in the egg then cover with smashed cornflakes. Place on ungreased sheet or glass pan and cook in oven at 400° for 45 minutes, or until chicken is tender. Dilute soup with milk or water to the point of a saucy consistency. When chicken is fully cooked, pour the soup mixture over the chicken and serve.

Christmas Eve Prime Rib

(You should buy about 10-12 oz. per person. It will cook down some.)

For a 6 lb. prime rib I use:
2 T. Accent
2 T. Meat Tenderizer
2 T. Pepper
2 T. Onion Salt
2 T. Garlic Salt
2 T. Season Salt

Mix spices together. Rub into the meat on every side. (I usually have spices left over which I store and use for roasts, etc.)  COOK 2 hours at 250° , PLUS 1 hour per lb. at 150° (6 hours total for 6 lbs.)

50% Whole Wheat Bread

5 c. liquid (2 c. potato water
                 (2 c. buttermilk
                 ( 1 c. warm water
Put in mixer with 6 T. solid shortening
                             6 T. sugar/honey
                             2 T. molasses
                             2 T. salt
Add 7 cups wheat flour in and mix well. Add 2 T. yeast dissolved in 1/2 c. warm water. Add 6 cups white flour. Mix 10 minutes, then let rest in covered bowl 10 minutes. Divide into 5 loaves. Let rise 1 hour. Bake at 400-450° for 10 minutes, then 350° for 20-30 minutes.

Angel Biscuits

5 t. water, warm
2 T. sugar
1 pkg. yeast
5 c. flour
1 c. shortening
1/2 t. soda
5 t. baking powder
3/4 t. salt
2 c. buttermilk (or sour milk)

Soften yeast in water with sugar. Cut shortening into flour mixture; add rest of ingredients.  Makes a soft dough. Spoon into greased muffin tins and bake 15 minutes at 375°.  Makes 2 dozen. I also like to make roll biscuits out of this.  Also, I put in fridge in tupperware uncooked dough for 1 week.

Dilly Bread

1 pkg. yeast
1/4 c. warm water
2 T. sugar
1 T. instant onion
1 c. cottage cheese (it can be old and starting to turn)
1 T. butter
2 t. dill seed
2 t. salt
1/4 t. soda
1 egg
2 1/2 c. flour

Dissolve yeast in water with sugar.  Heat cottage cheese till it strings from spoon.  Combine all ingredients in bowl except flour; add flour. Turn into well-greased casserole.  Let rise 30-40 minutes. Bake at 350° 40-50 minutes.

Quick 'N Foamy Jello Salad

Put 3 oz. package jello and 1 c. boiling water in blender. Blend on low until dissolved, about 30 seconds. Add 1 c. ice cubes in water and stir until partially melted; blend on high about 30 seconds. Pour into serving bowl, spoon in fruit, if desired. Chill 30 minutes. Mixture is self-layering, with frothy layer on top, clear layer below.

Orange Jello Salad

3 c. boiling water
1 large orange jello
1 small can orange juice concentrate
1 medium can crushed pineapple and juice

INSTANT lemon pudding

Dissolve jello in water; add OJ and pineapple, let set. Prepare 1 large package lemon INSTANT pudding (use directions on package.) Pour over jello and let set. Top with whipped cream and chopped nuts.

Emerald Salad

1 pkg. lemon jello
1 pkg. lime jello
2 c. liquid (pineapple juice, plus water)
1 c. crushed pineapple
1 c. mayonnaise
1 c. cottage cheese
1 c. whipping cream
1 c. chopped nuts

Heat liquid and dissolve gelatin in it. Allow to set, then whip and fold in remaining ingredients. Allow to set. Makes 12 servings.